Sentences with phrase «lettuce cups with»

Fill prepared lettuce cups with turkey and bean mixture.

Serve in lettuce cups with a dash of sesame seeds on top.

Cilantro Lime Chicken Salad lettuce cups with a hint of honey is a perfectly delicious, light lunch that is perfect for spring and summer!

The result was these Vietnamese lettuce cups with white fish and nuoc cham sauce.

These fresh Vietnamese noodle bowls are kind of a twist on the Vietnamese lettuce cups with white fish and nuoc cham sauce that I posted a little while back.

Choose from any of the stalls lined up next to one another serving laab, a spicy mixture of finely chopped meats eaten in lettuce cups with fresh herbs.

This elegant crudité is perfect for a hearty holiday meal: Lightly dressed vegetables are served in lettuce cups with Green Goddess dressing for dipping.

I've filled crisp lettuce cups with ginger soy lemongrass pork, carrots, cucumber, mint, thai basil, cucumber, spicy thai bird chiles, and topped it all with crispy fried shallots and a drizzle of Vietnamese nuoc cham sauce.

You can also serve it in lettuce cups with a drizzle of spicy sriracha on top!

Top each lettuce cup with minced red onion, a spoonful of hummus, and a dollop of sauerkraut.

Not exact matches

I'd save topping with yogurt or sour cream or guac for just before you eat them (same for lettuce etc... just put all the cold toppings in a little cup to take with ya!)

paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2 cup olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet).

SCOOP about 1/2 cup meat into lettuce leaf for each wrap; top with dollop of yogurt, additional salsa, and olives if desired.

Toss with 6 cups of torn washed and dried mixed lettuces (a store - bought mesclun mixture is great), and top with some quartered ripe tomatoes and sliced cucumber.

Pork Lettuce Cups with Cucumber Salsa To balance the spicy pork in this cup, why not add an easy cuke - based salsa to cool things down?

Menu Description: «Quickly - cooked spiced chicken served with cool lettuce cups.»

By packing one side of your bento box with lettuce cups and the other side with a filling mango and tempeh mix, you'll have ready - to - build lettuce wraps for during your lunch break.

Serve in lettuce cups and top with chopped nuts if using.

Serve over brown rice or with iceberg lettuce cups to keep it low carb.

Scoop 1/4 to 1/3 cup of chicken into each lettuce wrap, top with grated carrots and diced celery if desired.

Thin the rest of the mayo out with some water and then use a spoon to splash a bit more of it over the lettuce cups.

To assemble, spoon about 1/4 cup pork down center of each lettuce leaf, top with 2 tablespoons avocado, 1 tablespoon bell pepper, 2 teaspoons aioli and 1 or 2 sprigs cilantro.

Ever served Low Carb style (aka in a lettuce cup) with baked sweet potato -LSB-...]

To serve 4 carrots, peeled and cut into thick sticks (bake together with the beetroot) 2 avocados, sliced 4 handfuls mache lettuce 1/2 cucumber, sliced 12 radishes, sliced 1 cup plain yogurt a bunch fresh mint leaves, chopped a handful toasted almonds, chopped sesame seeds

Filed Under: Alyssa, Recipes Tagged With: Alyssa, appetizer, lettuce cup, lettuce wrap, Recipe, summer

Romaine Salad with Raspberry Dressing: Combine 1 head romaine lettuce, torn; 1 small red onion, sliced; 1 cup crumbled feta cheese; 1/2 cup chopped toasted pecans; and 4 bacon slices, cooked and crumbled.

We had it for supper by spreading 1/3 cup on a toasted low carb tortilla, then topping with lettuce and tomato.

Fill pieces of butter lettuce with chicken and top with chopped peanuts, cilantro, shredded carrots and green onion for lettuce cups.

In another large bowl, toss lettuce with 3/4 cup dressing.

Spread 1/4 cup of the cucumber - yogurt sauce on a pita (or lavash) and top with one - half of the chicken, tomato and lettuce.

Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.

of boneless chicken, diced 1 1/2 tsp of fresh ground or finely shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)

This is good with lettuce cups.

I decided to be traditional and scoop it up with some whole wheat Naan bread, but it would also be good over rice or in lettuce cups for a low carb option (see below).

Skinny Taco DipServings: 24 • Serving Size: 1 / 24th of dip • Old Points: 2 pts • Points +: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar mild salsa1 / 2 packet taco seasoning 2 cups iceberg lettuce, shredded fine 2 large tomatoes, seeds removed and diced 1 cup reduced fat shredded cheddar cheese 2.25 oz sliced black olives Directions: In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.

Assemble the lettuce cups by layering the lettuce leaves with tomato, celery, carrots, chicken and dip.

Top beef with remaining 1/2 cup beans, tomatoes, lettuce, red onion, cilantro, avocado and lime wedge, as desired.

5 ripe persimmons, sliced (with seeds and stem removed) 5 leaves romaine lettuce 2 cups orange juice 1/4 bunch of mint

This can be served paleo with plantain chips, vegetables, endive, or lettuce cups.

Filed Under: Appetizers, Main Dish, Poultry Tagged With: 30 minutes or less, appetizer, Asian, Chicken, dairy free, delicious, dinner, easy, family friendly, featured, finger food, fun food, gluten free, kid approved, kid friendly, lettuce cups, low - carb, quick and easy

2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving

Butter Lettuce Salad with Pomegranate and Walnuts Toasted Thyme Walnuts: 1 cup raw walnut halves 1 teaspoon olive oil 1/4 teaspoon dried thyme leaves 1/8 teaspoon fine sea salt Dash cayenne pepper

Toss lettuce in a large bowl with the bean mixture, the fresh salsa and 2/3 cup cheese.

When ready to serve, fill the lettuce leaves 1/4 cup of chilled filling; top with CRUSHED PEANUTS and CILANTRO.

Top half of the bread slices with 2 slices tomato, 1 leaf of lettuce and 1/4 cup of the cheese mixture.

Ingredients: 1 full head of romaine lettuce tossed with roasted sweet potatoes (or pumpkin / butternut squash), artichoke hearts, diced celery, Italian herbs, black pepper, kimchi or sauerkraut, sometimes kale or arugula (not pictured here today), and about 1/4 cup of this dressing.

Pack a couple of spoonfuls into a container and serve with a gluten - free bun or iceberg lettuce cups.

Recently we've also had some amazing Vietnamese street food style lettuce cups which were filled with chicken and scampi, which got me thinking about how delicious it would be to combine these two ideas.

Toss lettuce, tomatoes and grilled vegetables with remaining 1/2 cup marinade.

Usually made with toasted ground rice, this version simplifies the method, choosing instead to serve the dish with steamed rice, which you can pile into lettuce cups along with the cooked lamb, chopped peanuts, and a host of any sweet, sour, spicy, or herbal accompaniments you can think of.